• Use a mandolin to slice zucchini lengthwise to 1/4-inch thick.
• Lay the strips of zucchini on baking sheets, lightly salt, and allow to sit for 10 minutes. Next, take a paper towel and blot to get the moisture removed.
• Preheat oven to 375℉. Bake zucchini for 20 minutes until the strips feel dry, and will slightly start to brown.
• Make the sauce: Preheat a large skillet over medium high heat. Add a drizzle of olive oil, then add the ground turkey; salt and pepper. Brown the turkey, and break into small pieces with spatula. Drain the moisture from the ground turkey (or you can use more paper towels).
• Next, add onion, garlic, tomato paste, and spices to the ground turkey. Sauté until onions are translucent, about 3 minutes. Stir in the marinara sauce; simmer over low heat for another 5-10 minutes. Salt and pepper to taste.
• Make the ricotta mixture: In a medium bowl, add ricotta, cottage cheese, egg and spices and gently mix together.
• Grease a 9×13” baking dish with non-stick cooking spray.

How to make the lasagna: 

• Pour about 1/2 cup of sauce in the bottom of baking dish. Add a layer of zucchini strips, and top with one-third of the ricotta mixture.
• Sprinkle one-third of the mozzarella and parmesan.
 Add a bit more sauce and lightly spread.
• Add another layer of zucchini strips, the opposite direction. Repeat layers of zucchini, meat sauce, and cheese two more times.
• Top final lasagna with remaining zucchini strips, sauce, and mozzarella.
• Cover the baking dish with foil and bake for about 30 minutes. Uncover and bake for an additional 15 minutes, or until lasagna is bubbling.
• Remove from the oven and allow to sit 15 minutes before cutting into squares. Optional to add finely grated parmesan sprinkled on top of each serving with a fresh basil sprig.